Jam can be made from any berries and fruits, but not all of these products contain enough pectin to make such a delicacy fast enough without adding thickeners. In the cherry plum of this component, responsible for the density, quite a lot. Jam plum is not only relatively briefly cooked, but it turns out very tasty, as these fruits contain a lot of acid, balancing the sweet taste of sugar, and it is used in large quantities when cooking the jam. Another advantage of jam plum is a long shelf life. Even in a kitchen cabinet, it can stand for years, not souring or molding.
Cooking Features
Even an inexperienced hostess can make jam from cherry plum for the winter if she knows a few things:
- For a jam, you can take cherry plum of a different degree of maturity, it is only important that the fruits are not spoiled.
- Fruits are washed and dried before use. Bones can be removed immediately or after, grinding the cherry plum through a sieve. The second option is the most common, since in many varieties of cherry plum the bone grows strongly into the flesh, and it is not easy to separate it without heat treatment.
- Sugar for making jam from cherry plum is used a lot, since these fruits are acidic, but its quantity should not exceed the amount of fruit mass. The basis is the weight of the fruit without stones.
- Recipes often indicate the weight of purified cherry plum. The bones weigh about 10% of the total weight of the fruit. This means that raw fruits will need 10-15% more.
- Citric acid or lemon juice is not added during the conservation of cherry plum.
- For cooking jam using large capacity. The larger the area of evaporation, the faster the fruit mass will increase to the desired consistency.
- The finished jam does not merge from the spoon, but stretches behind it. The liquid content in this product does not exceed 25%.
- It is not necessary to use aluminum cookware for cherry plum jam. This material forms harmful substances upon contact with acids.
- Jam from the cherry plum will be stored well only if the cans are cleaned and sterilized. The lids are also sterilized by boiling. Close the jam with metal covers to ensure tightness. If you replace them with plastic, you can store the product only in the refrigerator.
Cherry jam can be used as a filling for various pastries or served as an independent dessert for tea.
Classic recipe of cherry plum jam
Composition (for 1, 25 l):
- plum - 1 kg;
- sugar - 1 kg;
- water - 0, 2 l;
- vanillin (optional) - 1 g.
Method of preparation:
- Go through, wash the cherry plum. Without clearing pits, fold into the enamel basin, pour water into it.
- Put the pelvis on a slow fire. Boil the cherry plum for 20 minutes after the water in the basin begins to boil.
- Cool the fruit slightly and wipe it through a metal sieve.
- Add sugar and vanillin to the cherry plum, mix.
- Return the basin with cherry plum to a slow fire, boil the fruit mass, stirring and removing the foam until it reaches a consistency thick enough for the jam.
- Sterilize the jars and their lids.
- Spread the jam on the jars, seal them cork tightly.
After cooling the jar of jam can be removed to the pantry. The workpiece is well worth it at room temperature. Over the course of the year, it will definitely not deteriorate.
Sugar plum jam without water
Composition (1 l):
- plum (seedless) - 1 kg;
- sugar - 0, 75 kg;
- Cinnamon (optional) - a big pinch.
Method of preparation:
- Lower the cherry plum into boiling water, blanch for 10 minutes, drain in a colander, let dry and cool.
- Peel the fruit, chop the flesh with a blender.
- Mix fruit puree with sugar and cinnamon.
- Put on a slow fire. Boil, removing the foam protruding on the surface and stirring occasionally, until the fruit mass becomes thick and viscous.
- Spread the jam on sterilized jars, close them tightly.
The jam made according to this recipe turns out to be slightly more sour than the traditional one. It is stored as well as welded by the classical technology.
Jam of cherry plum and zucchini
The composition (1, 5 l):
- plum - 0, 6 kg;
- zucchini - 0.6 kg;
- apples - 0, 8 kg;
- sugar - 1 kg;
- water - 100 g.
Method of preparation:
- Put the cherry plum into the basin, add water. Bring water to a boil, boil fruit for 15 minutes. Wipe through a sieve.
- Peel apples. Cut from them seed boxes. Cut into thin slices, put in cherry plum.
- Peel zucchini from skin and pulp with seeds, cut into small cubes, combine with fruit.
- Put the pelvis on a slow fire. Bring the mass in it to a boil. Boil for 10 minutes. Grind blender to a state of mashed potatoes.
- Add sugar, mix. Boil until the mass turns brown and has a thick consistency.
- Spread the jam on sterilized jars, roll them up.
Squashes have a neutral taste. As part of this jam, they are indistinguishable, but make it more tender. You can store dessert in a cool room or even at room temperature.
The technology of making jam from cherry plum has its own specifics, but this process is not complicated. Even an inexperienced cook will be able to make this tasty preparation for the winter.
